Toffee Pecan Crispy Rice Cookies
Toffee Pecan Crispy Rice cookies are chewy with just a bit of salty sweetness,
I made these cookies for my dad’s birthday. He’s a fan of toffee and I wanted to use the recipe formula from Food52 that I used for this cookie recipe.
My parents went sailing for a week on the boat my dad built. I would show you a photo of the boat but that disappeared when my iphone and I took a swim on July 4th.
So, I thought a batch of cookies would be a good gift because really, what do you buy for a man who knows how to build his own sailboat?
-These are great sturdy, little cookies to eat on a boat–one hand for the ship, one hand for a cookie
-Send with your kiddos with their lunch for school. These cookies will hold up no matter what your kid throws at them.
-Skip your high fiber cereal breakfast and eat a couple of these cookies with your morning coffee instead. You’re not really cheating because these cookies have pecans–protein and fiber–and cereal, a breakfast food!
This is another easy cookie recipe.
Here are the steps:
- Measure dry ingredients into a medium bowl.
- Measure add-ins into a second bowl.
- Mix butter, sugar, vanilla and egg in a large mixing bowl or the bowl of a stand mixer.
- Add the dry ingredients, mix until just combined.
- Add the mix-ins, kind of like you’re at a froyo place.
- Chill the dough for a few hours or overnight before baking.
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 sticks butter, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups brown sugar
- 1 large egg
- 1 cup toffee bits
- 1 cup crispy rice cereal
- 1/2 cup pecans, chopped
Measure the dry ingredients flour through salt and place in a small bowl.
- In a large mixing bowl or in the bowl of a stand mixer, mix the butter on medium speed for two minutes until fluffy.
- Add vanilla extract and blend together.
- Add sugar and mix on medium speed for one to two minutes.
- Add egg and mix until thoroughly incorporated.
- Pour dry ingredients into mixing bowl and mix until just combined. Don’t over mix or your cookies will be tough
- Add toffee bits. Mix until just incorporated.
- Add cereal (I used crisp rice cereal) and ½ cup chopped nuts (I used pecans) stir into the cookie dough with a spatula.
Scoop out dough onto plastic wrap and wrap tightly.
- Chill dough for at least three hours, preferably overnight.
- Preheat oven to 375.
- Scoop dough onto parchment lined baking sheet using a cookie scoop or teaspoon
- Bake at 375 for 12 to 13 minutes. Pay attention to what you’re smelling. When you smell the cookies, they are done baking or nearly so.
What have you been baking lately?